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  • Rebecca Washuta

Chocolate Chip Gingerbread Cookies (gluten free, vegan, paleo)


These cookies are perfectly chewy and chocolatey and are filled with warm holiday spices like ginger and cinnamon.



Using almond flour not only makes them paleo and increases the fiber and protein, but also gives them a texture reminiscent of traditional gingerbread.




Ingredients

  • 1 & 1/2 cups almond flour

  • 1/4 cup tapioca flour

  • 3 tablespoons coconut oil (melted)

  • 1/3 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1 & 1/2 teaspoon ginger

  • 1 teaspoon cinnamon

  • 1/4 cup chocolate chips

  • 1/4 teaspoon baking soda


Directions

  • Preheat oven to 350F

  • Link baking sheet with parchment paper

  • Combine almond flour, tapioca flour, ginger, cinnamon, and baking soda in large bowl

  • Whisk coconut oil, maple syrup, and vanilla in small bowl, then pour into dry ingredients

  • Mix together until dough forms

  • Fold in chocolate chips

  • Use cookie scoop to form balls and place on baking sheet (should be about 9)

  • Bake for 10-12 minutes

  • Remove from oven and let cool

  • Enjoy!